Felix, I'm a bit late hearing about Virpi, I'm glad she is turning the corner. I'm sorry that it had to happen but a good lesson for all of us.
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Deb: its hard to think that some of our neighbors to the north have never tasted real greens...I have mailed about 10 lbs of mustards, georgia collards, and turnips seeds to our neighbors.
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Oooh I have to try that. I love Turnips raw but not cooked. I peel them then eat them either sliced into wedges or like an apple with a sprinkling of salt now and then. YumO
deb
Quote: Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.
My Mama fixes the best collards. Served with a sweet potato.
Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.
Quote: Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.
My Mama fixes the best collards. Served with a sweet potato.
Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.
I have also heard Collards need to be cooked a very long time .... Pressure cooked sounds like an option.
I would imagine the frost brings out the sugars in the plant... I have seen recipes on TV that add a bit of sugar to the recipe.
WE love hamhocks... mom and I arm wrestle over the bones but she can have the skin...
deb
Ive never tried the pressure cooker butham hocks are excellent in anything. And I totallt agree about the frost making them sweet.Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.
My Mama fixes the best collards. Served with a sweet potato.
Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.
Ron, I'm coming in late so just saw your video. You have some really nice looking birds there- very interesting. I like that Blue(?) pullet - very pretty color.